Rigatoni with Artichokes, Basil and Pecorino
We love a light, lemony, herbal rigatoni. Our weeknight adaptation of Bari, Italy’s artichoke pasta is just that.
- Makes4-6 servings
- Cook Time30 minutes
This recipe is our weeknight adaptation of the pasta fresca con carciofi e pecorino that we tasted in Bari, Italy. The flavors are bright and fresh, and the prep is a breeze (chopping the basil is as arduous as it gets here). Be sure to purchase jarred marinated artichoke hearts—they offer much more flavor than canned or frozen. You will need three 12-ounce jars to get the 3 cups drained artichokes called for. The hearts usually are halved or quartered; there’s no need to chop them after draining, as they will break apart during cooking.
Don’t forget to save 2 cups of the cooking water before draining the rigatoni. You will need the starchy seasoned water to create a sauce that lightly coats and marries the artichokes and pasta.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.